Traditionally made in Surat in an earthern pot that is buried inside the ground over a slow cow dung flame, this Umbariyu is the meatier cousin of the winter favourite, Undhiyu. Recipe courtesy my good friend and client, Alia Sojwal.
Parsis have a deep love for their eedu and they have even managed to create a “Pak’’ of the same. With the revered egg being healthy once again, isn’t it perhaps the perfect time to revive the once loved Eeda Pak?
Dark in colour, gritty in texture, the Vasanu is a Parsi winter delight that you will fall in love with not at first sight, but with your first bite!
Dar ni Pori – a traditional Parsi tea-time pastry stuffed with sweet lentils – is a popular Parsi snack. Now, make it yourself using this 30 yr old recipe.